Chicken Pastelon

1 Tbsp. olive oil
1/2 cup chopped onion
1 Tbsp. minced garlic
1 Tbsp. sofrito
4 cups shredded cooked chicken breast, (about 2 lbs.)
1/2 cup tomato sauce
1/2 cup white wine
1/2 cup water
1 Knorr® Chicken flavor Bouillon Cube(s)
1 packet Knorr® Sazon with Coriander and Annatto
4 large ripe plantains, halved crosswise, then each half sliced lengthwise into 3 slices, fried until golden
2 large eggs
2 Tbsp. milk
1/2 cup shredded vegan mozzarella-style shreds or queso fresco

1 Preheat oven to 350°. Spray 8 x 8-in. or shallow 2-qt. baking dish with no-stick cooking spray; set aside.
2 Heat olive oil in 5-qt. saucepan over medium-high heat and cook onion 2 minutes. Stir in garlic, sofrito, then shredded chicken and cook, stirring, 2 minutes.
3 Stir in tomato sauce, wine, water, Knorr® Chicken flavor Bouillon Cube and Knorr® Sazon with Coriander and Annatto and cook until Bouillon is dissolved. Reduce heat to medium and cook, stirring occasionally, until liquid evaporates, about 10 minutes.
4 Layer half the fried plantains on bottom of prepared baking dish; top with chicken mixture. Top with remaining fried plantains. Beat eggs with milk, then pour over top. Sprinkle with mozzarella and bake 15 minutes or until set.